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External sources (not reviewed)

[...] appetizer, simmered vegetables, [...][...]

The serving temperature is between 12 to 15 º C. It will be perfect to accompany the white and red meats, stews, casseroles and cheeses.

YUE 1525 serves traditional “home style” Cantonese cuisine ranging from authentic dim sum to clay-pot dishes and double-boiled soups.

[...] [...] intricate foldsand Steamed Chicken Soup.

This wine is the perfect partner of the red meat, especially beef, barbecue, stews and vegetables.

We know that our burn calories with the digestion of each nutrient, but will not be the same metabolize about 100 grams of spinach raw than the same amount of vegetable stew, and is actually cooking which modifies the final total energy we get from the nutrients.

The phrase “Finnish kitchen” once conjured up images of robust, kerchiefed women ladling out cauldrons of boggy stew to cigar-smoking, moustachioed Finns.

However, the overall effect is a tangle of overlapping agreements which has been likened to a noodle bowl.

This is the most famous training center in the world, directed by Alain Ducasse; it consists of 300 square meters dedicated exclusively to Chefs who want to improve their existing skills or to develop new cooking techniques, from the most traditional (cast iron cocotte, rotisserie…) to the most untypical (griddle, wok cooking, induction, vacuum packing…), thanks to the use of state-of-the-art equipment.

Epicureans will relish the city’s numerous delicacies such as lontong balap (a stew of sticky rice cake, bean sprout, bean curd and fried cassava and cowpea cake dressed with garlic sauce and spicy shrimp paste), rujak cingur (a salad with cow lips, tropical fruits, turnips, rice cakes, bean curd, cooked fermented soy beans tossed in a black sauce of fermented shrimp paste and ground peanuts topped with fried shallots and shrimp crackers), semanggi (a porridge of leafy greens, bean sprouts and cassava), and even Rawon setan (Evil Rawon, a black spicy beef broth) which, as its name suggests, is only available in the evening.

Porcini guests will have the chance to experience Bouillabaisse with the finest fish, Tajine served in a real Moroccan terracotta pot and Baklava with the most succulent harmony of filo pastry and honey nuts.

When you finally do crack that bottle, make sure it has a worthy counterpart on the table: legendary master Chef Charlie Palmer suggested to us “a grilled veal chop with roasted porcini mushrooms and caramelized leeks,” while the sommelier Rajeev Vaidya of New York City’s famed Restaurant Daniel recommends “a classic dish from Daniel’s repertoire, a Duo of Beef: braised short ribs and the iron-rich flavors of the Wagyu tenderloin.